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Carotene Retention in Carrots A Comparison of Storage by Freezing Preservation and Storage in the Root Cellar

by Frank A Lee.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: July 1947Availability: Items available for loan: 1 .

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Effect of Freezing Rate on Fruits

by Frank A Lee.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: May 1949Availability: Items available for loan: 1 .

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The Preparation and Storage of Freestone Peach Juice and Nectar

by Frank A Lee.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: December 1950Availability: Items available for loan: 1 .

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Determination of the Maturity of Canned Peas,with Special Reference to Two Varieties

by Frank A Lee.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: February 1965Availability: Items available for loan: 1 .

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A Critical Examination of Objective Methods for Maturity Assessment in Frozen Peas

by Frank A Lee.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: March 1954Availability: Items available for loan: 1 .

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The Improvement of the Flavor of Dehydrated by the Addition of Vegetable Juice Concentrates

by Frank A Lee.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: April 1953Availability: Items available for loan: 1 .

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The Control of Browning in Frozen Sliced Apples

by Frank A Lee.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: March 1951Availability: Items available for loan: 1 .

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An Objective Method for Measuring the Effect of Freezing Rate on Asparagus

by Frank A Lee.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: July 1951Availability: Items available for loan: 1 .

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